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10 minutes
30 minutes
40 minutes
- 375g penne
- 1/2 Hot Roast Chicken, skin and bones removed, meat coarsely shredded
- 490g jar creamy mushroom sauce
- 120g pkt Baby Spinach
- 250g pkt shredded mozzarella
- Preheat oven to 200°C. Boil penne in a large saucepan until al dente following packet instructions. Drain thoroughly.
- Mix together the penne, chicken, mushroom sauce, and spinach in a large bowl. Season to perfection. Transfer the mixture to a 10-cup (2.5L) baking dish and generously sprinkle with mozzarella cheese.
- Bake for 20 minutes, or until the top is a beautiful golden brown and the pasta mixture is completely heated through. Serve right away.
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